In celebration of Chocolate Milk Day, we got iced capps from Tim Horton’s made with chocolate.
Simply ask for your frozen drink to be made with chocolate milk at Tim’s for a truly delicious treat! Yum!!
Today is Eat an Apple Day, and I choose to celebrate with cupcakes.
Caramel Apple cupcakes, to be exact.
There are plenty of recipes out there for caramel apple cupcakes, and I really enjoyed this one, http://www.bakedperfection.com/2011/10/apple-cupcakes-with-caramel-buttercream.html.
For the buttercream, I followed Martha Stewart’s Swiss Meringue Buttercream recipe, then added cooled caramel at the end, which is basically what this blogger does too.
I finished them off with a drizzle of caramel. Some coarse sea salt on top would be a nice addition, too.
In celebration of National Cheeseburger Day, I decided to revisit a burger that I ate as a quick lunch one day in Barcelona.
For my own version of the egg on a burger, I made a basic mixture of ground beef, egg, bread crumbs and seasonings, grilled it on my George Foreman then piled it high onto a multigrain Kaiser bun.
I started with the patty, then a slice of Havarti cheese, then cooked up some chopped bacon and onion for the next topping.
On top of the bacon, I put a tomato slice, then topped it off with a sunny-side up egg and some spicy garlic mayo.
It was pretty good, but huge!! I was stuffed before I could finish the entire burger.
In celebration of National Guacamole Day, I made these cute little tortilla cups. Using this simple recipe, http://www.tasteofhome.com/recipes/homemade-tortillas, I made dough for flour tortillas and rolled it out, cut out tiny circles and baked them at 350 on an upside-down mini muffin tin.
For the last few minutes of baking, I flipped them over and baked them right side up on a sheet pan to brown the inside of the cups.
I made the guacamole in the food processor; combining a tsp. of lemon juice, an avocado, a few tbsp. of sour cream, a slice of onion, and seasonings such as cayenne pepper and cilantro flake.
For the little bit of salsa on top, I chopped up a tomato, some onion and bell pepper and tossed them in olive oil and balsamic vinegar.
The smooth, creamy guacamole went so well with the crunch of the tortilla cup and the acidic salsa. These delicious little cups are definitely a classier appetizer than basic chips and chunky guacamole dip. To finish off the dainty little appies, I added a dollop of sour cream and some cilantro flake.
Such a simple, fancy treat to serve at your next get-together! For an even quicker option, “scoop” shaped tortilla chips from the grocery store would work too.
Homemade pasta is so good, but for me, it always seems like too big of a deal to make on a regular evening. I have to plan a whole afternoon to get myself focused enough to make pasta.
The idea of making pasta dough in a food processor popped up on Pinterest, and it sounded like an easier way to throw together a ball of dough. But, now after having tried both methods, I prefer mixing the dough by hand. A ball of dough buzzing around is too hard on my new, pretty Cuisinart!
I used this recipe, http://blog.williams-sonoma.com/how-to-make-pasta-dough-in-the-food-processor/, and found that I had to add more flour to the sticky dough, even in the arctic desert that I live in.
The pasta itself was delicious. I made a spinach sauce for it, which was not great; it lacked flavour. I served it with grilled chicken which was marinated in olive oil, white wine vinegar, garlic, paprika, salt and pepper. I topped it with delicious sautéed mushrooms and had oven-roasted cauliflower on the side.
Happy Linguine Day, everyone! 🙂
Happy National Cheese Pizza Day everyone! 🙂
Instead of going for the classic tomato sauce and cheese pizza, I chose to make a white pizza.
I referred to Bobby Flay’s pizza dough recipe (http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe/index.html) for amounts of ingredients, but assembled it like this:
Dissolve sugar in warm water in stand mixer bowl. Put yeast into water and let it bloom.
Add olive oil and salt.
Slowly add flour until the dough is a good consistency, and mix with the dough hook for about 10 minutes.
Then I let it rise.
For the toppings, I made a quick cheesy béchamel sauce by melting about a tbsp. of butter in a saucepan then whisking in a tbsp. of flour. I then added about a cup of milk and stirred until it thickened, then I added 1/4 cup of asiago cheese, some rosemary and black pepper.
I spread a layer of sauce on the rolled out pizza dough, then sprinkled it with mozzarella and asiago cheese.
Then I topped it off with some garlic and onion that I sautéed in olive oil for a few minutes, and piled on the spinach that was lightly coated in olive oil. I baked it at 425F for about 20 minutes.
The finished product was delicious!!
September is National Honey Month and National Biscuit month, so I thought I’d tackle them both with this Honey Buttermilk Biscuit recipe from Saveur (http://www.saveur.com/article/Recipes/Honey-Buttermilk-Biscuits?src=pinterest).
Grating frozen butter had been brought up in my school baking club when I was in grade nine, but I had never tried it until now.
When adding liquid to a biscuit dough (same applies for pie pastry), start off by adding less liquid than the recipe calls for. This gives you room to adjust for weather conditions. I ended up adding more buttermilk than the recipe called for.
The idea of 6 large biscuits seems crazy to me, so I rolled out the dough and cut 2 dozen round biscuits with a cookie cutter. Remember to adjust your baking time if you change the size of your biscuit. Mine were in the oven for about 16 minutes.
The honey butter to brush on top of the biscuits was so delicious. I left out the rosemary.
I saved the leftovers and ate it on toast!
The finished product was so tasty, perfect with a cup of tea sweetened with honey! 🙂 But I definitely recommend you eat these biscuits the day they are baked, on day 2, the topping was goopy.